3 lg. eggs
1 (8 1/4 oz.) can cream style corn
1 (10 oz.) pkg. frozen corn, thawed & drained
1/2 c. butter, melted
1/2 c. yellow cornmeal
1 c. sour cream (8 oz.)
4 oz. Monterey Jack cheese, cut in 1/2" cubes
4 oz. sharp Cheddar cheese, cut in 1/2" cubes
1 (4 oz.) can chopped mild green chiles
1/2 tsp. salt
1/4 tsp. Worcestershire sauce

Grease a 10 inch pie plate generously with shortening. In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350 degrees for 1 hour.

The pie may be baked and then kept in the refrigerator for up to 3 days. Reheat refrigerator pie at 350 degrees for about 20 minutes. The pie may also be frozen after baking and kept frozen for up to 3 months. Thaw and reheat at 350 degrees for about 20 minutes. Serves 8.

Note: This may be served as a main luncheon dish or as a side dish for dinner.